Instructions

MAKE THE SWEETENED PUFF PASTRY:
1. In a large bowl, combine flour, caster sugar, and salt.
2. Add cold butter cubes and rub in with fingertips until mixture resembles coarse breadcrumbs with some larger butter pieces.
3. Gradually add ice water, mixing with a fork until dough just comes together.
4. Turn onto a lightly floured surface and gently bring together into a rectangle.
5. Roll into a 12x8 inch rectangle, then fold into thirds like a letter.
6. Wrap in plastic and chill for 30 minutes.
7. Repeat the rolling and folding process 2 more times, chilling between each turn.
8. Final chill for at least 1 hour before using.

PREPARE THE LIME CURD:
9. In a small saucepan, whisk together lime juice, sugar, and egg yolks.
10. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 5-7 minutes.
11. Remove from heat and whisk in butter and lime zest until smooth.
12. Strain through fine-mesh sieve and cool completely.

MAKE THE VOL-AU-VENTS:
13. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
14. Roll chilled pastry to 1/4-inch thickness on a floured surface.
15. Using a 3-inch round cutter, cut 12 circles. Place on prepared baking sheet.
16. Using a 2-inch cutter, cut halfway through each circle to create the removable tops.
17. Brush with beaten egg wash, being careful not to drip down the sides.
18. Bake for 15-20 minutes until golden brown and well-risen.
19. Remove tops and scoop out any uncooked pastry from centers. Cool completely on wire racks.

PREPARE THE KEY LIME CHEESECAKE FILLING:
20. Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
21. Microwave bloomed gelatin for 15 seconds until dissolved, then cool slightly.
22. In a large bowl, beat cream cheese until smooth and fluffy.
23. Add powdered sugar, lime juice, lime zest, and vanilla. Beat until well combined.
24. Gradually add the dissolved gelatin, beating until incorporated.
25. In a separate bowl, whip heavy cream to soft peaks.
26. Gently fold whipped cream into the lime mixture until just combined.
27. Refrigerate for 30 minutes until slightly set but still pipeable.

ASSEMBLE THE VOL-AU-VENTS:
28. Place a small amount of crushed ginger biscuits in the bottom of each pastry case.
29. Using a piping bag fitted with a star tip, pipe the lime cheesecake filling into each vol-au-vent.
30. Drizzle with lime curd and top with the pastry lids if desired.
31. Garnish with fresh lime zest and dust lightly with powdered sugar.

TO SERVE:
32. Serve chilled within 2-3 hours of assembly for best texture.
33. Store any leftovers covered in the refrigerator for up to 2 days.
34. Best enjoyed as an elegant afternoon tea treat or sophisticated dessert.